Mix flour, walnuts, sugar, baking powder, and salt. Stir in dates. Beat egg, 2/3 cup water, mayonnaise, and vanilla until smooth. Add to the flour mixture. Stir just until moistened. Pour into 1-quart casserole or souffle dish that fits loosely in a 6-quart pressure cooker. Cover casserole securely with aluminum foil. Place cooking rack and 3 cups of water in pressure cooker. Place casserole on rack. Close cover securely. Bring pressure to 15 pounds. Cook for 40 minutes at 15 pounds pressure. Let pressure drop of its own accord. Remove bread and let cool in casserole on wire rack. Remove bread from casserole. Refrigerate until chilled. Cut into thin slices and serve with cheese. -The Official Presto Pressure Cooker Cookbook Posted to MM-Recipes Digest by "Rfm" on Aug 19, 98,